Random Notes on LA Cocktails from Bartenders who Work There
Cocktail Menu: Scofflaw in Chicago

Salad in a Glass: Arugula, Spinach, and Kale Cocktails

In my latest post for Details.com, I talk about the interesting trend of leafy green salad vegetables making their way into cocktails. 

Details salad

Shut Up and Drink Your Salad: Cocktails Embrace Spinach, Kale, and Arugula
By Camper English
 The West Coast style of cocktail in which bartenders muddle a cornucopia of fruits and herbs in their drinks has long been known as a "salad in a glass," but that term is taking on a whole new meaning as mixologists move to mashing leafy greens like spinach, kale, and arugula into drinks this spring.

Check it out on Details.com



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Greg Lindgren

Nice. We were experimenting with chlorophyll this week to dial in a concentrated green color for a spray over a drink. It works, and doesn't overpower the other ingredients in the mix.

Camper English

Awesome! I read on Facebook that Erick Castro is making a blue curacao with a base of Cointreau. Not sure what blue color he uses. There are lots of stories on natural easter egg dyes, but for blue they mostly use cabbage.


Brian Means

We've been using a Kale Cordial with St. George's Terroir Gin with Celery Bitters and Togarashii. Adds a funky aroma like a peat Islay Scotch wash in a drink would.

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